The Chewiest Cookies and Some Good Readings

 Considering that I have this week (and the next two weeks) off, I decided to start it right, by making some lovely chocolate chip cookies on Friday. Although I’ve made plenty of chocolate chip cookies, I could never get the Chips-Ahoy chewiness. As you can imagine, it’s been a very frustrating adventure with cookies.

Until this recipe came along. I’m almost 100% positive that the reason that it’s so chewy and lovely is due to the corn starch. THE SECRET INGREDIENT!

Chewy Chocolate Chip Cookies

3/4 cup (1 1/2 sticks) unsalted butter, softened

3/4 cup brown sugar, packed (I use light)

1/4 cup granulated sugar

1 large egg

2 teaspoons vanilla extract

1 cup all-purpose flour

1 cup bread flour (all-purpose flour may be substituted and used exclusively in place of bread flour)

2 teaspoons cornstarch

1 teaspoon baking soda

1/2 teaspoon salt, optional and to taste

12 ounces  semi-sweet chocolate chips

To the bowl of a stand mixer fitted with the paddle attachment, beat the butter on low speed until smooth, 1 to 2 minutes. Add the sugars and beat on medium-high speed until creamed and well combined, about 3 minutes.

Stop, scrape down the sides of the bowl, and add the egg, vanilla, and beat on medium-high speed until light and fluffy, about 3 minutes. Stop, scrape down the sides of the bowl, and add the flours (solely using all-purpose flour will work, but the cookies will not be as chewy), corn starch, baking soda, salt, and mix until just combined, about 1 minute.

Add the chocolate chips and chunks, and either fold in by hand or beat for a few seconds on low speed. Transfer dough to an airtight container and refrigerate for at least 30 minutes, up to 5 days (although chilling the dough is theoretically not necessary; in reality cookies spread less with chilled dough).

Preheat oven to 350F, line a baking sheet with a non-stick baking mat, parchment, or spray with cooking spray. Using a 2-ounce cookie scoop, form heaping mounds weighing 2 1/4-ounces each (weighed on a scale, which is approximately a scant 1/4-cup measure) and place them on the baking sheet, spaced at least 2 inches apart; I bake 8 cookies per sheet.

Bake for 8 to 10 minutes, until barely golden brown around the edges, even if slightly undercooked in the center, noting the tops will not be browned and will be pale. Do not cook longer than ten minutes as cookies will darken and firm up as they cool (The cookies shown in the photos were baked for 9 minutes and have chewy edges with soft pillowy centers).

Allow cookies to cool on the baking sheet for 5 minutes before removing and transferring to a rack to finish cooling.

Store cookies in an airtight container at room temperature for up to 5 days or in the freezer for up to 3 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Now that you’ve got some cookies to eat, you need some books to read while enjoying them.

The Night Circus  is one of those books  that everyone is telling you about. Telling you to read it, to make sure you tell them you’re reading it, when you finish it, and to have coffee to discuss it. Seriously, this how I was introduced to the book, from four different people.

In any case, I can say that they were not wrong. This novel is wonderful! The only word that I can think to say about it is CHARMING. Although, if I try to explain specifics about why I love it, it might give too much away; and yes, any detail can be a ruinous moment with this lovely treasure.

It’s more than a description of a game, or a love story. It’s sort of Bradbury’s Something Wicked This Way Comes  with Water For Elephants mixed in, along with some fantastical bedazzlement.

Enough said.

I’ve read this book twice. First, when I got to page 76, and I had to get ready for… life, and I didn’t it pick it up till recently. The second time I read it, I devoted at least two hours a day to it, either at work or before bed, until I was sure I was so hooked I’d carry it with me everywhere.

I can only say that while I love all of Neil Gaiman’s stories, this one was sort of close to the heart. Although it was about an ex-convict (and his unfortunately short-lived marriage) and gods, both old and new, the stories of the gods, how they interact, what their motivations are for moving from location to location, and the general nature of stories, myths, figures, creatures, and gods of every region was very– human.

This story was one that I enjoyed the most, simply because the action kept coming and the protagonist refused to give up (as is the usual case), and in the end he received minimal answers for his efforts, a lot of grief and pain, and a little bit of peace of mind.

Peace of mind was something that I desperately needed when reading this gem.

I recommend it tenfold.

Apple Picking in Yuciapa

This Sunday I went apple picking. It was the first time I ventured out past San Bernardino on my own (well, Boyfriend was with me) and it was the first time I’ve ever been that close to orchards. I’ve driven past them on my way to lovely San Fran on the Golden State Fwy (I-5) however this was a completely different experience.

First, we went to Snow-Line where Boyfriend and I stood in line for a good 18 minutes to get the most amazing (and fresh) apple cider cinnamon donuts on the planet! I don’t think the actual flavor is what mattered most here, but the freshness. Being made, right there, in front of our very  (greedy) eyes!

After we had our fill of donuts, although for the rest of the day I wanted more, we wandered around the charming store. It was a mix of orchard store, vintage shop, and mom and pop garage sale. I couldn’t have been happier.

I wanted these most of all!

 

Next, we drove about a mile and a half to Riley’s Apple Farm. That was a completely different experience entirely. They had a small orchard for families and children that couldn’t handle their bigger, hillier, orchards as well as a lovely and secluded picnic area.

 

 

 

Dogs and cats a like roamed and welcomed visitors!

 

As we proceeded further into the orchard however I found this (good luck) sign that the apples are delicious. Clearly, someone wanted this apple so much that they forgot to pick it and went right for the flavor!

 

After a good 30 minutes of walking around looking for Rome Beauties and Braeburn apples we located their top-of-the-hill pumpkin patch and corn! Although it was very small indeed, a bit slimy, thanks to the dewy morning, I had fun attempting to pick one out that was just right.

Sadly my expectations are too high and no pumpkins made the cut.

 

On our way back we were able to say “hi” to this guy again.

By the way, his name is Tom. Apparently, every farm has an orange tom tabby cat that anyone can come up to and love. That was a great part of the weekend for me personally.

Aside from the lovely cats roaming around me, I went home with fresh apple cider, something called Christmas Jam, and a heaping 6 lbs of apples I picked myself. My hands picked those beauties sitting on my kitchen floor. I feel (a little too) proud.

 

 

 

Cinnamon-Apple Upside Down Cake

I finally got a chance to do some more baking. I bought a ton of apples over the weeks so I needed to incorporate them. I found this recipe online, and although I enjoyed it for what it was, I would definitely add more apples, and maybe some brown sugar to the apples as well in order to get a good caramel layer after baking.

Overall, it was a complete success. Between homework and studying and baking it was quite a Saturday!

• 1-1/2 cups {about 2 medium} Gala Apples
• 1 teaspoon Cinnamon, divided
• 1 cup Dark Brown Sugar
• 7 tablespoons, divided
• 2 whole Eggs
• 2/3 cup Whole Milk
• 1/2 teaspoon Real Vanilla Extract
• 1-1/2 cups All Purpose Flour
• 2 teaspoons Baking Powder
• 1/8 teaspoon Fresh Nutmeg
• 6 teaspoons Honey

Line and spray a 9-inch round cake pan.

Preheat oven to 350 degrees.

Core and dice up 1-1/2 cups of apples, that’s roughly about 1-1/2 to 2 apples. Toss the diced apples with 1/2 teaspoon cinnamon and place them in the bottom of your prepared pan.

In the same bowl add the butter and brown sugar. Mix until crumbly, about one minute. Combine the flour, remaining cinnamon and baking powder. Grate in 1/8 teaspoon of fresh nutmeg, stir and set aside.

Beat in the eggs, one at a time. Then, with the mixer on low, blend in the vanilla and whole milk. Add in the dry ingredients and mix by hand until combined thoroughly, then pour over apples and spread evenly.

 

Bake in preheated oven for 25-30 minutes or until a cake tester comes out clean. Let the cake cool for 10 minutes before inverting onto a cake plate.

Once the cake is cooled drizzle honey over the top.

Cut into eighths and serve warm with whipped cream or vanilla ice cream.

Sick Days and Making Bread

I’ve been feeling under the weather. Mostly, it’s this little… something, in my throat.  It’s been on and off since Saturday morning, which is why my posting has come to a halt. I had a nice showing of Princess Bride this weekend as well (which will be coming in the following days in form or book vs movie review).

Grand ol’ time!

Back to my original reason for writing this post. I feel so terrible right now, in this very moment, that I actually decided I was too tired, to go grocery shopping tomorrow. I can already feel the exhaustion of a bad night’s sleep (still to come), effect me tomorrow. While I’m hosting dinner for a friend tomorrow, I need something satisfying in the moment, and something that I could justify.

BREAD~

Nothing is more special than making homemade bread. I got my inspiration from Sweet Pea’s Kitchen, and it was wonderful!

I thought, I can make this today, and have the oven warm my apartment (though it’s 80 degrees at 9pm in Los Angeles at the moment), and fill my home with the sweet smells of oats and honey, and I can have it for breakfast with butter tomorrow. That’s all it takes for me to jump up off the couch and run into the kitchen, opening cabinets and the fridge.

Adapted from Sweet Peas Kitchen

• 2 tablespoons plus 1 cup old-fashioned rolled oats, or quick-cooking (not instant) oats, divided
• 1 1/3 cups whole-wheat flour
• 1 cup all-purpose flour
• 2 1/4 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1 cup nonfat or low-fat plain yogurt
• 1 large egg
• 1/4 cup canola oil
• 1/4 cup clover honey, or other mild honey
• 3/4 cup nonfat or low-fat milk

Heat oven to 375°F. Generously coat a 9-by-5-inch loaf pan with cooking spray. Sprinkle 1 tablespoon oats in the pan. Tip the pan back and forth to coat the sides and bottom with oats; set aside.

In a large bowl, whisk together the whole-wheat flour, all-purpose flour, baking powder, baking soda, salt and cinnamon; set aside.

In a medium bowl, using a fork, beat 1 cup oats, yogurt, egg, oil and honey until well blended. Stir in milk. Gently stir the yogurt mixture into the flour mixture just until thoroughly incorporated but not overmixed. Scrape the batter into the pan, spreading evenly to the edges. Sprinkle the remaining 1 tablespoon oats over the top.

Bake until well browned on top and a toothpick inserted in the center comes out clean, 40 to 50 minutes. Let stand in the pan on a wire rack for 15 minutes. Run a table knife around and under the loaf to loosen it and turn it out onto the rack. Let cool until barely warm, about 45 minutes.

If I could, I’d eat it all.

Blueberry Lemon Loaf and a Weekend at the Beach

This weekend the news reported that Saturday’s full moon would be the largest all year. The first thing that I thought of was how romantic it would be to say hello to such a moon under the stars, at the Redondo Beach Pier. Well, the moon was pretty, and bright, but not what I had anticipated. Although I’m a big fan, and sort of a goofy one at that, when it comes to the moon. Still, I knew I had to see it anywhere but my bedroom window.

Boyfriend and I got the pier a little early, and we decided to get a nice workout on the water. Pedal boating is the most fun, and most stressful thing I’ve ever done on the water. Not to mention the most exhausting. We had a few seals in our path a couple of times, and they were able to evade my camera pretty successfully. Aside from the seals, I believe we had a few pelicans fly a bit too low and almost wing us.

In any case, it was a wonderful thing that lasted for about 15 minutes, till we got seasick. I don’t usually get seasick, on an empty stomach anyway, however, weird turnings in the tummy are usually a sign to turn back and get on dry land.

Aside from the cold weather, I wasn’t able to take a lot of pictures, of the beach and the recipe. In both cases I was in too much a hurry to get to the fun stuff to record anything aside from the basics.

I hope you enjoy the shots regardless!

 

 

Now onto the recipe which was inspired by Sweet Pea’s Kitchen.

I wanted to make something fresh for boyfriend, something that would use up my blueberries left over from berry picking, (and I still have about  1.5 cups left over for muffins). He picked out the recipe out of a handful and I made it right away. Although I was in a hurry, which is the reason for the lack of photos, the loaf was perfect, and Boyfriend even went back for seconds. That’s a winner in my book!

For the Loaf

• 1 1/2 cups + 1 tablespoon all-purpose flour, divided
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1 cup plain whole-milk yogurt
• 1 cup sugar
• 3 large eggs
• 2 teaspoons grated lemon zest (approximately 2 lemons)
• 1/2 teaspoon pure vanilla extract
• 1/2 cup vegetable oil
• 1 1/2 cups blueberries, fresh or frozen, thawed and rinsed

For the Lemon Syrup

• 1/3 cup freshly squeezed lemon juice
• 1/3 cup sugar

For the Lemon Glaze

• 1 cups confectioners’ sugar, sifted
• 2 to 3 tablespoons fresh lemon juice

Preheat the oven to 350 degrees F. Grease bottom and sides of one 9 x 5-inch loaf pans; dust with flour, tapping out excess.

In a medium bowl, sift together flour, baking powder and salt; set aside. In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients.

In a separate bowl, mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter.

Pour the batter into the prepared pan and bake 50 to 55 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let cool in the pans for 10 minutes before removing loaf to a wire rack on top of a baking sheet.

While the loaf is cooling, make the lemon syrup in a small saucepan over medium heat. Stir together the lemon juice and sugar until the sugar is completely dissolved. Once dissolved, continue to cook for 3 more minutes. Remove from the heat; set aside. Use a toothpick to poke holes in the tops and sides of the warm loaf. Brush the top and sides of the loaf with the lemon syrup. Let the syrup soak into the cake and brush again. Let the cake cool completely, (personally, I skipped this step and just used the glaze because I didn’t want the loaf to be too sweet).

To make the lemon glaze, in a small bowl, whisk together the confectioners’ sugar and 2-3 tablespoons of the lemon juice. The mixture should be thick but pourable. Add up to another tablespoon of lemon juice if the mixture is too stiff.

Pour the lemon glaze over the top of each loaf and let it drip down the sides. Let the lemon glaze harden, about 15 minutes, before serving.